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The Watercooler
Calling all soup makers......
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<blockquote data-quote="JKF" data-source="post: 569809" data-attributes="member: 12470"><p>Ohhhh soup! I LOVE to make soup! One of my favorites is creamy garlic soup. It's so good! It calls for a lot of garlic but don't let that scare you. It cooks down and tastes amazing! </p><p></p><p>3 tablespoons butter</p><p>2 cups chopped onions</p><p>3/4 cup peeled garlic cloves (about 30)</p><p>2 tablespoons all purpose flour</p><p>3 14 1/2-ounce cans low-salt chicken broth</p><p>1 cup half and half</p><p>1/2 cup dry Sherry</p><p>1 teaspoon dried thyme</p><p>1 small bay leaf</p><p>2 cups day old French bread, torn into pieces</p><p></p><p>Melt butter in large pot over medium heat. Add onions and garlic. Cover; cook until onions are tender but not brown, stirring occasionally, about 10 minutes. Add flour; stir 2 minutes. Add broth, half and half, Sherry, thyme and bay leaf; bring to boil. Reduce heat to medium-low; simmer uncovered until garlic is very tender, about 15 minutes. Discard bay leaf. Working in batches, puree soup with bread in blender until smooth. Return to pot and heat until warm. Season with salt and pepper. Sprinkle with asiago cheese.</p></blockquote><p></p>
[QUOTE="JKF, post: 569809, member: 12470"] Ohhhh soup! I LOVE to make soup! One of my favorites is creamy garlic soup. It's so good! It calls for a lot of garlic but don't let that scare you. It cooks down and tastes amazing! 3 tablespoons butter 2 cups chopped onions 3/4 cup peeled garlic cloves (about 30) 2 tablespoons all purpose flour 3 14 1/2-ounce cans low-salt chicken broth 1 cup half and half 1/2 cup dry Sherry 1 teaspoon dried thyme 1 small bay leaf 2 cups day old French bread, torn into pieces Melt butter in large pot over medium heat. Add onions and garlic. Cover; cook until onions are tender but not brown, stirring occasionally, about 10 minutes. Add flour; stir 2 minutes. Add broth, half and half, Sherry, thyme and bay leaf; bring to boil. Reduce heat to medium-low; simmer uncovered until garlic is very tender, about 15 minutes. Discard bay leaf. Working in batches, puree soup with bread in blender until smooth. Return to pot and heat until warm. Season with salt and pepper. Sprinkle with asiago cheese. [/QUOTE]
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Calling all soup makers......
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